Directions:

Clam, Shiitake, Chorizo Cinzano Stew: 

Step 1: On the stove, heat the olive oil in a heavy bottomed large pot until smoking.  Add the onions, chorizo and shiitakes. Lower heat to medium and cook until the onions are soft, 7-10 minutes.

Step 2: Add the Cinzano Rosso and bring to a boil, then add the tomato sauce and white wine and bring to a boil.

Step 3: Immediately add the clams and cover the pot. Cook until the clams are opened, about 6 minutes.  Check after 4 minutes, and then check every 1-2 minutes.  Once the clams are opened they are ready and you don’t want to overcook them.

Step 4: Remove from heat. Drizzle some extra virgin olive oil and chopped parsley over the top and serve immediately. Transfer to a deep platter or just serve this rustic beauty in the pot itself!

Red Wine Garlic Bread: 

Step 1: Heat oven to 400*

Step 2: Slice the baguette as if you are making a sandwich

Step 3: Brush both halves with red wine and then olive oil

Step 4: Sprinkle the garlic and thyme

Step 5: Put the halves back together again and bake in the oven, unwrapped for 5 minutes.

Step 6: Cut into 4 inch pieces and serve warm.

Directions:

Step 1: For the crust, in a large bowl, whisk flour and salt. Kneed in the butter until it is the size of peas then slowly add in water until the dough forms when squeezed.

Step 2: Transfer dough to a lightly floured counter. Take a palm-size chunk and use the heel of your hand to smear the dough across counter. Continue until all the dough has been smeared, then gather it all together, flatten into a disk, and wrap in plastic wrap. Chill for at least 1 hour and up to 2 days.

Step 3: After chilling, on a lightly floured counter, roll dough into a 12-inch circle. Transfer to a 9-inch pie pan and fold the edges over and crimp. With a fork, lightly stab the dough all over then chill for at least 30 minutes.

Step 4: Heat oven to 425 degrees. Line the chilled crust with foil and bake for 15 minutes. Remove foil and bake until lightly golden, 5 to 10 more minutes. Transfer to a rack to cool. Lower oven temperature to 325 degrees.

Step 5: Make the filling in a medium pot, combine the cream, cinnamon stick, star anise petals, clove, fresh ginger, cardamom and peppercorns, and bring to a light simmer. Remove from heat, cover, and let steep for 1 hour. Strain through a fine-mesh sieve into a large bowl.

Step 6: Whisk in pumpkin, brown sugar, eggs, yolks, rum, ground ginger, salt and nutmeg. Pour into par-baked shell, transfer to a baking sheet, and bake until crust is golden and center is slightly wiggly, 50 to 60 minutes. Cool completely before serving.

Directions:

Step 1: Combine all ingredients for the brine in a ziplock bag and marinate pork overnight, or at least 4 hours.

Step 2: Remove from brine, pat dry. Sear the pork loin in an oven safe heavy bottomed pan on all sides. Then place in a 350* oven for about 10 minutes or until the internal temp reaches 150*.

Step 3: While the pork is in the oven, prepare the sweet potatoes… Place cream and ginger for the sweet potatoes in a saucepan over low heat. Reduce to one cup.

Step 4: In another pot, place sweet potato and garlic and cover with water. Simmer for roughly 20 minutes, or until potatoes are tender.

Step 5: Drain the water off and place potatoes in a food processor and purée, adding the cream and butter. Season with salt and pepper.

Step 6: Once the pork is done, let rest on counter, covered, for 10 minutes. Slice into one inch medallions next to ginger sweet potatoes and sautéed veggies of your choice.

Directions:

Step 1: For the aioli, cut the top 1/4 of the head of garlic off, drizzle oil and salt, wrap in foil and roast in 375* oven for about 45 minutes or until soft, caramelized, and fragrant

Step 2: While the garlic is roasting, combine the flour, cornstarch, baking soda and garlic powder in a bowl.

Step 3: Cut the mushrooms, leaving them intact at the base. You are looking for about 10 mushrooms per section.

Step 4: Beat the egg in a small bowl.

Step 5: Dredge the mushrooms lightly in the egg, and then in the flour mixture.

Step 6: Shallow fry in a neutral oil for about 2 minutes per side, or until browned and crispy.

Step 7: Remove from pan, place on paper towels and season immediately with salt, pepper, and sesame seeds.

Step 8: To finish the aioli, combine to roasted garlic once cooled with the rest of the ingredients in a bowl and whisk together until smooth and fully incorporated.

Step 9: Serve the mushrooms on a platter with roasted garlic aioli in a small bowl on side. Enjoy with Flâneur Wines Pinot Meunier

Directions:

Step 1: Rinse, scrub, peel and slice beets thinly, about 1/8 inch thick. Toss in olive oil, salt and pepper before roasting on a non-stick pan for 45 minutes at 350*.

Step 2: Coat hazelnuts with togarashi, sugar, salt and olive oil.  Roast in a 350* oven for 15 minutes, let cool, then rough chop and set aside.

Step 3: Place all Miso-Honey Dressing ingredients in a blender and purée until smooth and emulsified. Set aside until ready to dress.

Step 4: Core and slice the pear and the radishes into 1/16th inch thin using a mandolin or sharp knife. Soak in cold water until ready for plating.

Step 5: Dress the leaves and beets in dressing and arrange on a platter. Arrange pears and radishes thoughtfully and sprinkle with hazelnuts.

Step 6: Enjoy with Cuvée Constantin Chardonnay.